Sauced

You know that fall is just around the corner when you start receiving apples from your church members. Apples, apples, and more apples. I'm not complaining; I'm preparing for winter. 

Cut and core all of those apples.

Then boil them on the stove until they're soft.

Find a few handsome little boys to help you out. 

They usually just volunteer eagerly.

With this awesome Kitchenaid Mixer attachment you'll have applesauce in no time. The fruit and vegetable strainer separates the peels from the sauce.

Sauce in the bowl and peels go directly into the garbage disposal in the sink. Perfect.

I like to keep my sauce warm on the stove and add a little cinnamon.

Jar your applesauce.

Then process it on the stove for 30 minutes.

Bam! It's done and ready to enjoy this winter.

Applesauce

• 20 quarts of apples, peeled, cored, and quartered
• Cinnamon
• 4 quart jars and lids
• Canning pot

Peel, core, and quarter apples. Place in a with a little water. Simmer on stove until apples are soft. Place apples in a fruit strainer. Jar applesauce. Place in boiling hot water bath canner. Process for 30 minutes at high altitude or 20 minutes at sea level. Remove from pot. Check seals.